Caribbean-Glazed Prawn & Veggie Couscous Bowl
with Charred Corn Salsa & Garlic Aioli
The couscous is so fluffy that it’s cuddling the fresh prawns in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and sautéed veggies with a zap of corn salsa and aioli drizzled over at the end.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Leek
1 tin
Sweetcorn
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Grate carrot. Finely chop garlic. Drain sweetcorn. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add peeled prawns and toss to coat.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, sliced leek and garlic, stirring, until softened, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Wipe out saucepan and add the water, chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine. TIP: Cover the pan with a lid if the corn kernels are popping out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!.
• Remove pan from heat, add the honey and toss to coat.
• Stir carrot, leek and garlic through cooked couscous. • Divide veggie couscous between bowls. Top with charred corn salsa and Caribbean prawns. • Serve with garlic aioli. Enjoy!
